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Brown Butter Mashed Potatoes

Brown butter mashed potatoes are a rich, creamy twist on the classic side dish. Make this recipe for dinner or your next holiday gathering!

Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings: 10
Calories: 212 kcal
Course: Side Dish
Cuisine: American

Ingredients

  • 3 lbs Russet potatoes peeled
  • 8 tbsp butter
  • 4 garlic cloves minced
  • 10 fresh sage leaves (See Note 1)
  • 1 cup milk
  • 1/2 cup plain greek yogurt
  • 1 tsp salt
  • Black pepper to taste

Instructions

    Cup of Yum
  1. Cut potatoes into 2 inch pieces and boil in heavily salted water, covered. About 12 minutes or until fork tender.
  2. In a skillet melt the butter over medium low heat. Add the sage leaves and garlic, turn heat to a simmer. Cook until butter turns a golden brown and the aroma is nutty, about 4-5 minutes. Remove from heat, set aside.
  3. In a large bowl mash the drained potatoes with the milk, Greek yogurt, salt and black pepper or add all to a mixer with paddle attachment to beat for a minute. Drizzle in half of the brown butter, reserving remainder and crispy sage leaves for later.
  4. Mash until desired consistency, taste for seasoning and serve topped with remaining brown butter and crispy sage leaves.

Notes

  • If you do not have fresh sage leaves, after browning the butter with the garlic add 1/8 tsp of ground sage.

Nutrition Information

Calories 212kcal (11%) Carbohydrates 27g (9%) Protein 5g (10%) Fat 10g (15%) Saturated Fat 6g (30%) Cholesterol 27mg (9%) Sodium 335mg (14%) Potassium 619mg (18%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 329IU (7%) Vitamin C 8mg (9%) Calcium 63mg (6%) Iron 1mg (6%)

Nutrition Facts

Serving: 10Serving

Amount Per Serving

Calories 212

% Daily Value*

Calories 212kcal 11%
Carbohydrates 27g 9%
Protein 5g 10%
Fat 10g 15%
Saturated Fat 6g 30%
Cholesterol 27mg 9%
Sodium 335mg 14%
Potassium 619mg 13%
Fiber 2g 8%
Sugar 2g 4%
Vitamin A 329IU 7%
Vitamin C 8mg 9%
Calcium 63mg 6%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.